Winery Carletti SauroColle Lauro Rosso Conero
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Colle Lauro Rosso Conero from the Winery Carletti Sauro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colle Lauro Rosso Conero of Winery Carletti Sauro in the region of Marche is a .
Food and wine pairings with Colle Lauro Rosso Conero
Pairings that work perfectly with Colle Lauro Rosso Conero
Original food and wine pairings with Colle Lauro Rosso Conero
The Colle Lauro Rosso Conero of Winery Carletti Sauro matches generally quite well with dishes of beef, pasta or veal such as recipes of romazava (madagascar), pasta with chicken, peppers and mushrooms or pljeskavica (balkan hamburger).
Details and technical informations about Winery Carletti Sauro's Colle Lauro Rosso Conero.
Discover the grape variety: Araignan
Araignan blanc is a grape variety that originated in France (south of France). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Araignan blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Colle Lauro Rosso Conero from Winery Carletti Sauro are 2015, 0
Informations about the Winery Carletti Sauro
The Winery Carletti Sauro is one of of the world's greatest estates. It offers 5 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
